Page:The Boston cooking-school cook book.djvu/121

Rh {|
 * |Kind
 * |Quantity
 * |Water
 * |Time
 * |Steam-cooked and rolled oats,
 * |1 cup
 * |13/4 cups
 * |30 minutes
 * |Steam-cooked and rolled rye and wheats,
 * |1 cup
 * |11/4 cups
 * |20 minutes
 * |Rice (steamed)
 * |1 cup
 * |23/4 -31/4</SUB> cups (according to age of rice)
 * |45-60 minutes
 * |Indian meal
 * |1 cup
 * |3<SUP>1</SUP>/<SUB>2</SUB> cups
 * |3 hours
 * |Fine wheat break-fast foods,
 * |1 cup
 * |3<SUP>3</SUP>/<SUB>4</SUB> cups
 * |30 minutes
 * |Oatmeal (coarse)
 * |1 cup
 * |4 cups
 * |3 hours
 * |Hominy (fine)
 * |1 cup
 * |4 cups
 * |1 hour
 * }
 * |4 cups
 * |3 hours
 * |Hominy (fine)
 * |1 cup
 * |4 cups
 * |1 hour
 * }
 * }

Core apples, leaving large cavities; pare, and cook until soft in syrup made by boiling sugar and water together, allowing one cup sugar to one and one-half cups water. Fill cavities with oatmeal mush; serve with sugar and cream. The syrup should be saved and re-used. Berries, sliced bananas, or sliced peaches, are acceptably served with any breakfast cereal.

Mix cereal, salt, and cold water; add boiling water to cereal placed on front of range. Boil five minutes, steam in double boiler thirty minutes; stir in dates, and serve with cream. To serve for breakfast, or as a simple dessert.

Mush left over from breakfast may be packed in greased, one pound baking-powder box, and covered, which will prevent crust from forming. The next morning remove from box, slice thinly, dip in flour, and sauté. Serve with maple syrup.